Green Beans with Cremini Mushroom Sauce Food & Wine reviews online

Green Beans with Cremini Mushroom Sauce


Food & Wine

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Food & Wine

Cooking method

On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels, then sprinkle with salt.
In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry.
Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring. Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth.
Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the creme fraiche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish.
Preheat the oven to 400 degrees F. Cover the casserole with foil and bake until bubbling, about 20 minutes. Uncover, scatter the shallots on top and serve.

Number of persons

10

Calories

250

Fats

16.1 g

Carbohydrate

24.2g

Protein

6.5 g

Cholesterol

23 mg

Sodium

81 mg

Ingredients Green Beans with Cremini Mushroom Sauce

1/3 cup all-purpose flour
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 teaspoon paprika
vegetable oil for frying
salt
1 medium onion, thinly sliced
1/2 cup creme fraiche
Pinch of cayenne pepper
Freshly ground pepper
1 pound shallots, thinly sliced
2 1/2 pounds green beans
1 pound cremini mushrooms, stems discarded, caps thinly sliced
2 cups chicken stock or canned low-sodium broth

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